Prologue: Grill Masters {Dinner Series @ Four Seasons Westlake Village}

Last Friday, Tanisha and I got to live out every pregnant woman’s dream, as we sampled and ate all things “grilled” at the monthly Prologue Dinner at Four Seasons Hotel, Westlake Village!

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Luckily, we are no strangers to the Four Seasons Tasting Kitchen [see here, here, and here], and always love what Chef Jesse Hansen creates in his kitchen — we are sure he uses magic and sorcery, but we are 100% cool with that.

Never heard of the Prologue Dinners?  Well, let us introduce you.

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Each dinner begins with a welcome reception at 7:00 pm with passed hors d’oeuvre, interactive cocktail station and champagne in the kitchen. Guests can mingle with the team of Four Seasons chefs, wine experts, mixologists, and the occasional local purveyor.

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The lively reception is followed by a four-course dinner at 7:30 pm, during which Chef Jesse Hansen guides guests through his culinary vision, with wine or cocktail pairings available.

And, did we mention dessert?  The Four Seasons Hotel, Westlake Village happened to land a new Executive Pastry Chef Patrick Fahy — who came from the French Laundry Restaurant which is pretty much the most amazing and famous restaurant, like, ever.  The desserts were out of this world, you guys.  He definitely rose to the challenge by preparing not just one, but two desserts [including 3 different ice cream cones!]

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TBH, we are a little bummed that we missed the first four dinner themes [Olive Oil, Cheese + Grapes … just to name a few], but looks like they are stepping up their game for August: Chocolate and GOLD.

Here’s an idea of what we ate + sipped:

Hors D’oeuvres

Grilled Scallops on the Half Shell

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Housemade Lamb Sausage

Grilled Gouda

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Zucchini-wrapped Lobster

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Course 1:

Honey Chili Glazed Pork Belly [grilled watermelon, pickled watermelon rind, watercress, basil yogurt]

[see our live Facebook video for full description and footage of this course!]

Course 2:

Marinated Octopus [red pepper & almond Romesco smoked fennel puree, heirloom beans, preserved cherry tomatoes]

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Course 3:

Bartel Farms Grass Fed New York Steak [bone marrow croquette fries, chimichurri sauce, creamed Bloomsdale spinach]

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And here, you can see how truly interactive this experience is!  Chef Jesse explains each and every course, and answers questions from guests.

Dessert:

Sweet Corn Financier [grilled peaches, butterscotch caramel, smoked buttermilk brown sugar ice cream]

dessert

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Ice Cream Cone Assortment [#1 Grilled Pineapple w/ Caramel; #2 Burnt Almond Chocolate w/ Chocolate Ganache; #3 Lavender w/ Charred Plum Jam]

Beverages:

The mixologist was serving up house-made Manhattans, but he indulged us by making us the most delicious “mocktails” EVER.

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Want the highlights??  Check out this quick video recap!

Want to snag a space at the next Prologue event?  You’re in LUCK!

WIN 2 seats to the next Prologue Chef’s Table dinner taking place on Friday, August 19! To enter, take a photo of your favorite dish tagging #‎FSPrologue! Winner will be announced on Tuesday, August 16.  You’re welcome.

xx,

Your Team [LL805}

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